Addition of cashew tree gum to maltodextrin-based carriers for spray drying of cashew apple juice |
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Authors: | Mirela Araú jo de Oliveira,Geraldo Arraes Maia,Raimundo Wilane de Figueiredo,Arthur Clá udio Rodrigues de Souza,Edy Sousa de Brito,& Henriette Monteiro Cordeiro de Azeredo |
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Affiliation: | Federal University of Ceará, Fortaleza, Ceará, Brazil; Embrapa Tropical Agroindustry, R. Dra. Sara Mesquita, 2270, CEP 60511-110, Fortaleza, CE, Brazil |
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Abstract: | This study involved an attempt to totally or partially replace maltodextrin DE10 (MD10) by cashew tree gum (CTG) as a drying aid agent in spray drying of cashew apple juice. The objective was to evaluate the impact of drying aid/cashew apple juice dry weight ratio (D/C, ranging from 3 to 5) and degree of replacement of MD10 with CTG (CTGR, ranging from 0% to 100%) on ascorbic acid retention (AAR), hygroscopicity, flowability and water solubility of spray dried cashew apple juice powder. AAR was increased from 72.90% to 95.46% by increasing D/C from 3 to 5. CTG was shown as a promising maltodextrin replacer, being more effective than the latter to decrease powder hygroscopicity. The most adequate drying conditions (D/C = 5, CTGR≥50%) resulted in more than 90% of AAR, and produced a powder with good flowing properties and water solubility. |
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Keywords: | Cashew apple cashew tree gum gum arabic powder fruit juices spray drying tropical fruits |
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